Job Description

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in any field.
• Knowledge of food service operations and a variety of styles of services.
• Good time management and organizational skills
• Ability to work well under pressure, managing multiple workloads
• Knowledge of Health and Safety and Food Safety, preferably certified of HALAL Executive and HACPP Internal Audit/ guidelines.
• 5 working years experience required in related field such as hotel/ central kitchen/ f&b.

Summary Responsible for the effective and efficient operation of the receiving, store and cost control functions. Ensure goods are properly received and accounted for, stocks are efficiently managed. Food & Beverage costs are properly computed and controlled. Property, Plant and Equipment acquisitions are properly tagged, recorded and safeguarded. Property, Plant and Equipment disposals are properly approved, documented and disposed off. Operating equipment are monitored and properly accounted for. Description:

• Handle day-to-day operations for product sourcing, purchasing and quality assurance.
• Source for materials, substitution, alternative, new items
• Constantly review quotations, price negotiations and delivery terms of supplier
• Plan, prepare and process purchase orders according to order requirements to avoid product shortages
• Identify and evaluate slow moving and obsolete stocks for alternative use or for write-off.
• Plan and supervise the monthly stock counts to ensure proper stock count procedures are observed.
• Prepare accurate and timely operational cost and consumption reports for controlling costs effectively and ensuring food & beverage profits are maximised whilst maintaining high standards of quality.
• Analyse, highlight and explain unusual fluctuations in food & beverage costs to the Management for corrective action.
• Conduct monthly audits of the stores, kitchen and outlets and to assist in the valuation of stocks.
• Analyze variance between Purchases and Sales
• Co-ordinate with the Executive Chefs on the costing of new or revised menu recipes, banquet functions, special promotions, etc.
• Ensure yield tests are carried out regularly to establish portion cost factors and to determine the most cost-efficient purchase of wholesale cuts of meat and fish.

Job Type: Full-time Salary: RM6,500.00 - RM9,000.00 per month Benefits:

• Maternity leave
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Early shift
• Fixed shift

Supplemental pay types:

• Performance bonus
• Yearly bonus

Application Question(s):

• What is your expected salary?

Experience:

• Budgeting: 3 years (Preferred)